Applications of pulsed electric fields for processing potatoes: Examples and equipment design

Abstract

In the last two decades, pulsed electric fields (PEF) have successfully been introduced into the food industry, as one of the most promising and "game changing" technologies. This review is devoted to the recent applications of pulsed electric fields used in processing potatoes. The potato processing market size was estimated to be ca. USD 24.83 billion (2018) and with an annual growth rate of 5.2%. The physicochemical characteristics of potatoes and the specificity of potato processing lines makes a pulsed electric field very versatile and flexible allowing one to achieve different technological aims by its implementation into technological lines. In this paper, a short analysis of the potato structure and its nutritional properties, applications of moderate electric fields, ohmic heating, and pulsed electric fields are presented. Moreover, the basic electroporation effects, metabolic responses, texture modification and different PEF assisted processes applied to the potato are discussed. Finally, some examples of commercial applications and a brief description of the available equipment for the PEF processing of potatoes are presented.

Processed foods: From their emergence to resilient technologies

“…Pretreatment of potatoes with low energy PEFs (∼1 kJ/kg) allows smoother cuts and subsequently up to 90% water and energy reduction as well as up to 10% less oil uptake compared to conventional fry processing (Miklavcic, 2017). Examples of current PEF processing of potatoes and related equipment are given by Parniakov et al (2022).…”

“…Besides carbohydrates, they provide dietary fiber, protein and amino acids, ascorbic acid and other vitamins, potassium and other minerals, carotenoids, and antioxidant phenols (Burlingame et al., 2009). Pretreatment of potatoes with PEFs can replace classic processing steps; reduce water and energy consumption; reduce microbial loads; result in softer and flexible texture, making cutting easier, more effective, and more flexible (e.g., new shapes); and result in lower oil uptake during frying (Janositz et al., 2011; Parniakov et al., 2022). Based on previous work (Eshtiaghi & Knorr, 2002), it is possible to pretreat potatoes with PEF and then subject them to pressing resulting in a mainly high solids and mainly high liquids fraction, which can lead to new ways of starch processing with additional generation of valuable native potato protein (Pęksa & Miedzianka, 2021) and other nutrients.…”

“…Based on previous work (Eshtiaghi & Knorr, 2002), it is possible to pretreat potatoes with PEF and then subject them to pressing resulting in a mainly high solids and mainly high liquids fraction, which can lead to new ways of starch processing with additional generation of valuable native potato protein (Pęksa & Miedzianka, 2021) and other nutrients. As for dried potato products, PEF treatments have been shown to improve the retention of nutrients (lower drying temperatures possible due to cell membrane permeabilization) and sensory quality characteristics as well as improving drying rates and times (Parniakov et al., 2022). The potential of energy input‐dependent reversible or irreversible electroporation of plant cell membranes by PEF also allows the controlled release of desired intercellular potato constituents as demonstrated for polyphenol oxidase (Knorr & Angersbach, 1998).…”

“…Examples of current PEF processing of potatoes and related equipment are given by Parniakov et al. (2022).…”

Experimental Analysis of the Influence of Inter-Electrode Distance in Juice Extraction Processes Using Pulsed Electric Fields

“…Pulsed electric field (PEF) technology is widely used in the food industry (Šalaševičius et al, 2021;Mohamed et al, 2021;Leone et al, 2022), especially in juice extraction processes for different fruits and vegetables. The PEF extraction process is a multifactorial process (Parniakov et al, 2022). This implies that the development of this technology requires the analysis of the influence of each factor.…”